C. Bot Prevention In Low Acid Beverages

ABSTRACT

A low acid beverage product such as e.g. coffee, cold brew coffee or nitro cold brew coffee product that is shelf stable for 180 days at refrigerated conditions including a sealed container having a liquid portion and a headspace. The liquid portion has the beverage with oxygen dissolved therein. A method of manufacturing the beverage includes dissolving oxygen and into a cold beverage and packaging the liquid beverage product with oxygen dissolved therein into a sealed container. The liquid beverage product also includes flavorings or sweeteners or milk products in the sealed container and remains free from  Clostridium botulinum  ( C. bot ).

FIELD OF THE INVENTION

The following relates to inhibiting growth of certain bacterium incoffee products. More particularly, the following relates to inhibitingClostridium botulinum (C. bot) in low acid cold beverages, particularlynitro coffees and cold brew coffees.

BACKGROUND OF THE INVENTION

Iced coffee has risen in popularity over the last decade. Iced coffee isstandard hot brewed coffee that is chilled or served over ice.

An alternative to iced coffee is cold brew coffee. As compared tostandard hot brewed coffee, cold brew coffee has a delicate flavorprofile that is less acidic than hot brewed coffee. For this reason,some prefer cold brew coffee over hot brew coffee.

Recently, nitrogen infused cold brew coffee products have becomepopular, especially in single use cans. Nitro cold brew (NCB) coffee isan emergent food trend for ground, roasted coffee beans filtered slowly(steeped) through a cold, room temperature, or hot-bloom water brewingprocess for 8 or more hours (upper range ˜36 hours). The beverage isstored anaerobically in cans or stainless steel kegs, and charged withnitrogen gas. The nitrogen gas infusion may be similar to the nitrogenwidgets used for canned Guinness beer, and imparts small bubbles to thebeverage which do not easily dissolve in water. This results in a creamyfrothy head, imparting sweetness, less acidic taste and giving a fuller,thicker mouth feeling to NCB beverages when compared to regular coffeebrews. Since the single use can product is relatively new, food safetyrequirements have been evolving.

Cold Brew Coffee spoilage is characterized by undesirable coffeecharacteristics identified as increasing acidity, off notes, and dullflavor which result in a souring over time that is accompanied by aromachanges which typically involve decreasing coffee aromas and eventuallyresulting sour aroma notes. Typical home brews may last 14-30 days inrefrigeration, while industrial large-scale brewers are achieving about90 days in cans and bottles in refrigerated storage conditions. However,90 days shelf life for a commercial product limits its distributionchannels and its availability in certain markets.

Recently, it has been discovered that growth of certain bacterium can bea problem in these products. Particularly, Clostridium botulinum (C.bot) has become a concern to both producers and regulators. The Food andDrug Administration (FDA) has become concerned with C. bot in cold brewcoffee products. Current FDA guidelines on the prevention of C. bot inchilled products provide for several ways to inhibit growth. Theseprocessing guidelines for products with more than 10 day shelf lifeinclude: a heat treatment of 90° C. for 10 minutes or equivalentlethality at the slowest heating point in the food; a pH of 5.0 or lessthroughout the food and throughout all components of complex foods; aminimum salt level of 3.5% in the aqueous phase throughout the food andthroughout all components of complex foods; a water activity (aw) of0.97 or less throughout the food and throughout all components ofcomplex foods; a combination of heat and preservative factors which canbe shown consistently to prevent growth and toxin production bynon-proteolytic C. botulinum.

Thus, the existing guidelines that can be applied to a beverage includeadding salt to a 3.5% salinity, producing a more acidic product (pHbelow 5.0), and heating the product in the packaging to 90° C. or higherfor 10 minutes.

All of the foregoing, although capable of inhibiting C. bot growth incold brew nitro coffee, have the downside of altering the flavor profileof the product, which may result in an unsatisfactory taste to theconsumer.

For example, heat can leave the cold brew coffee with a bitter andyeasty taste and a nitrogen dosed can has pressure limitations to thecan due to the existing positive pressure already in that can at chilledtemperatures. Salt is not an option as it would alter the flavor and,while it may be possible to increase the acidity, this has the downsideof departing from the flavor profile that makes nitrogen infused coldbrew coffee a popular product. Cold brew coffee typically has a pH rangeof 5.5-6.5 and since the pH scale is logarithmic, a significant amountof acid would need to be added to get the beverage below pH 5.0.

US 2017/0231245 discloses a ready-to-drink cold brew coffee product witha shelf life up to one year without refrigeration before consumption.However, the method of preparation involves heating a cold brewedmixture to a temperature of less than 100° C. for less than 1 minute tothereby form a pre-fill coffee composition. After heating, the methodincludes pouring and increasing a temperature of the pre-fill coffeecomposition to at least 82.2° C. and holding the coffee composition atthe temperature of at least 82.2° C. for at least 30 seconds to form afilled coffee composition. As mentioned, this has the potential toaffect the flavor profile of the cold brew. Moreover, the method doesnot address nitrogen dosing of the coffee.

The nitro coffee industry has generally believed that the addition ofthe nitrogen is not only important to provide for the gentle bubbledprofile of the beverage but to also displace oxygen to inhibit growth ofbacteria—particularly aerobic bacteria. Thus, the industry has generallytried to avoid oxygen within the canned coffee product. Oxygen also hasanother downside in that its presence generally limits shelf life inthat the food processing industry often tries to remove oxygen in orderto prolong shelf life.

Thus, both the food industry and the more niche nitro brew industry hassought to avoid oxygen. However, this lack of oxygen actually encouragesC. bot growth as the bacterium thrives in an anaerobic environment.

Therefore, there exists a need for a cold brew coffee product andprocessing method and system that inhibits C. bot growth whilepreserving the flavor profile and at the same time providing forsuitable shelf life.

There further exists a need for methods of manufacturing nitro coffeeproducts, whether cold brewed, hot brewed, or iced, that inhibit C. botgrowth and provide for suitable shelf life of the packaged product.

There exists a need for nitro brew coffee that is shelf stable forgreater than 90 days.

There exists a need for cold brew coffee products that are shelf stablefor greater than 90 days.

SUMMARY OF THE INVENTION

Therefore, it is an object of the invention to supply a processingmethod that inhibits growth of C. bot in coffee products, and inparticular nitro coffee products, for which there is a desired shelflife of greater than 10 days.

It is further an object of the invention to supply a processing methodthat produces nitro coffee products that are shelf stable for at least180 days.

It is also an object of the invention to inhibit growth of C. bot incold brew coffee products for which there is a desired shelf life ofgreater than 10 days.

It is an object of the invention to supply a processing method thatproduces cold brew coffee products that are shelf stable for at least180 days.

It is a further object of the invention to inhibit growth of C. bot inpressurized canned low acidity beverages for which there is a desiredshelf life of greater than 10 days, preferably 180 days or more.

These and other objects are achieved by provision of a method ofmanufacturing shelf stable nitro-cold brew coffee comprising dissolvingoxygen into a liquid coffee product brewed at a temperature of less than50° C.; dispensing nitrogen into the oxygenated coffee; and packagingsaid liquid coffee product with oxygen and nitrogen dissolved thereininto a sealed container. The method produces product that is shelfstable at refrigerated conditions for at least 180 days.

In some embodiments, the method further comprises the step of chillingthe coffee prior to the step of dissolving oxygen and nitrogen. In someof those embodiments, the chilling step includes holding at 33-38° F.for about 24 hours. In other embodiments, the chilling step includesholding at about for at least 22 hours.

In certain embodiments, the step of dissolving oxygen occurs until theoxygen level reaches 18-36 ppm. In certain of those embodiments, thestep of dissolving oxygen occurs until the oxygen level reaches 20-22ppm.

In some embodiments, the brew temperature of the liquid coffee productis room temperature.

In certain embodiments, the container has a headspace substantiallyincluding only oxygen and nitrogen. In certain of those embodiments, thepartial pressure percentage of oxygen in a can is less than 10%.

In some embodiments, during or after the step of dissolving oxygen andprior to the step of dissolving nitrogen, the coffee is recirculated ina holding tank.

In some embodiments, the method further comprises the step of heatingthe sealed container to about 145° F. for about 3 minutes. In otherembodiments, the method further comprises the step of heating the sealedcontainer to about 145° F. for at least 3 minutes.

In certain embodiments, the liquid coffee product contains about 1.4% toabout 4% total dissolved solids. In certain of those embodiments, theliquid coffee product contains 1.4% to 2.0% total dissolved solids.

In some embodiments, the liquid coffee product is brewed over 17 to 24hours.

In certain embodiments, the liquid coffee product has a pH of 4.6 to5.2.

In some embodiments, a total pressure of a gaseous portion of the sealedcontainer in atmospheres times the partial pressure percentage of oxygendefines a pressure ratio which is 0.03-0.16. In some of thoseembodiments, the pressure ratio is approximately 0.1125.

In another aspect, the invention provides a shelf stable nitro-cold brewcoffee product comprising a sealed container comprising a liquid portionand a headspace; the liquid portion comprising coffee brewed at atemperature less than 50° C. with oxygen and nitrogen dissolved therein;the headspace containing oxygen and nitrogen gas; wherein the product isfree of Clostridium botulinum (C. bot). In some embodiments, an interiorspace of the sealed container consists essentially of a liquid portionand a headspace. The coffee product is shelf stable for at least 180days at refrigerated conditions.

In some of those embodiments, the coffee is brewed at ambienttemperature.

In certain embodiments, the product has pH 4.6 to 6.5.

In some embodiments, the liquid portion contains about 1.4% to about 4%total dissolved solids. In some of those embodiments, the liquid portioncontains 1.4% to 2.0% total dissolved solids.

In preferred embodiments, the container is a can or a keg.

In certain embodiments, the liquid portion contains 18-20 ppm oxygen atequilibrium.

In yet another aspect, the invention comprises a method of manufacturinga cold brew coffee product comprising: dissolving oxygen into a liquidcoffee product brewed at a temperature less than 50° C. and packagingsaid liquid coffee product with oxygen dissolved therein into a sealedcontainer.

In some embodiments, the method further comprises feeding a coffeeproduct brewed at a temperature less than 50° C. from a vat into thecontainer, wherein between the vat and container, the dissolving stepoccurs; dispensing a non-oxygen gas into the container; and sealing thecontainer.

In certain embodiments, the dispensing step is done at a first ratemeasured in gallons per minute (gpm) and the dissolving step isaccomplished by supplying a pressure of oxygen at a second rate measuredin positive net pounds per square inch (psi) into an infuser such thatthe first rate divided by the second rate is a ratio in the range of0.1-10 gpm/psi. In some of those embodiments, the ratio is 1-8 gpm/psior 1-5 gpm/psi. In certain of those embodiments, the ratio isapproximately 2 gpm/psi.

In some embodiments, after the step of dissolving, and prior to the stepof packaging, the coffee is recirculated in a holding tank until thecoffee having dissolved oxygen therein reaches an oxygen level of 10-40ppm, more preferably 20-40 ppm.

In certain preferred embodiments, the container has a headspacesubstantially including only oxygen and a non-oxygen gas. In especiallypreferred embodiments, the non-oxygen gas is nitrogen.

In some embodiments, the sealed container has a partial pressurepercentage of oxygen of at least 3% but less than 10%.

In certain embodiments, a total pressure of a gaseous portion of thesealed container in atmospheres times the partial pressure percentage ofoxygen defines a pressure ratio which is 0.03-0.16. In some of thoseembodiments, the pressure ratio is approximately 0.1125.

In some embodiments, the container is a single use container. In certainembodiments, the container is a metal can. In other embodiments, thecontainer is a glass bottle. In yet other embodiments, the container isa plastic bottle.

In certain embodiments, the brew temperature of the coffee is less than30° C. In some preferred embodiments, the brew temperature is less than15° C., more preferably 3-15° C. The invention further comprises a coldbrew coffee product comprising a sealed container comprising a liquidportion and a headspace; the liquid portion comprising coffee brewed ata temperature less than 50° C. with a non-oxygen gas dissolved therein;the headspace containing at least approximately 3% oxygen and an amountof a non-oxygen gas. The product has a shelf life greater than 10 daysand remains free of C. bot when stored at refrigerated conditions.

In preferred embodiments, the non-oxygen gas is nitrogen.

In some embodiments, the cold brew coffee product headspace has a totalpressure between 1-4 atmospheres when the liquid portion is at atemperature of 3° C.

In certain embodiments, the gaseous portion contains approximately 3-6%oxygen.

In some embodiments, the liquid portion has a pH of 4.6 or greater,preferably 5.0 or greater, most preferably 5.5 to 6.5.

In certain embodiments, the coffee is brewed at less than 30° C. In someof those embodiments, the coffee is brewed at less than 25° C. Incertain of those embodiments, the coffee is brewed at less than 15° C.,most preferably 3-15° C.

In some embodiments, the coffee product exhibits 90 days of shelf lifeprotected from C. bot growth.

In certain embodiments, the shelf life of a coffee product according tothe invention stored at <10° C. is 180 days. In preferred embodiments,the coffee is shelf stable for 180 days at refrigerated conditions.

In certain embodiments, the shelf life of a coffee product according theinvention will have a shelf life of 30 days, 60 days, 90 days, 120 days,180 days, 270 days or 365 days, depending on storage conditions. Incertain preferred embodiments, the product exhibits shelf life of 30days, 60 days, 90 days, 120 days, 180 days, 270 days or 365 days uponstorage at refrigerated conditions.

In other embodiments, the shelf life of a coffee product according theinvention will have a shelf life of 1 month, 2 months, 3 months, 4months, 5 months, 6 months, 7 months, 8 months, 9 months, 10 months, 11months, or 12 months. In certain preferred embodiments, the productexhibits shelf life of 3 months, 4 months, 5 months, 6 months, 7 months,8 months, 9 months, 10 months, 11 months, or 12 months upon storage atrefrigerated conditions.

The invention also comprises a method of manufacturing a stable nitrogeninfused coffee product comprising the steps of dissolving oxygen into aliquid coffee product; packaging the coffee product having dissolvedoxygen therein into a container; dispensing nitrogen into the containerto produce a nitrogen infused coffee product; and sealing the container,wherein the nitrogen infused coffee product remains free of C. bot whenstored at refrigerated conditions.

In some embodiments of this method, the coffee product having dissolvedoxygen therein contains 10-40 ppm oxygen. In some of those embodiments,the coffee product having dissolved oxygen therein contains 20-40 ppmoxygen.

In some embodiments, the sealed container has a partial pressurepercentage of oxygen of at least 3% but less than 10%.

In certain embodiments, the nitro coffee product is dispensed into acan.

In some embodiments of the nitro infused method, the dispensing step isdone at a first rate measured in gallons per minute (gpm) and thedissolving step is accomplished by supplying a pressure of oxygen at asecond rate measured in pounds per square inch (psi) into an infusersuch that the first rate divided by the second rate is a ratio in therange of 0.1-10 gpm/psi.

Other objects and the particular feature and advantages thereof willbecome apparent from the drawings, description and appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an illustration of a ready-to-drink infused coffee productdisposed in a container that has shelf life greater than 10 days;

FIG. 2A is a functional flow diagram showing a method for processing aninfused coffee product that inhibits C. bot growth;

FIG. 2B is a functional flow diagram showing an alternative method forinfusing a coffee product;

FIG. 2C is a functional flow diagram showing an alternative method forinfusing a coffee product;

FIG. 3 is a functional flow diagram showing an alternative method forprocessing an infused coffee product that inhibits C. bot growth; and

FIGS. 4-6 shows exemplary processing calculations for the amount ofnitrogen or oxygen in the infused coffee products of FIGS. 1-3 .

DETAILED DESCRIPTION OF THE INVENTION

Referring to the Figures, wherein like reference numerals refer to likeelements, a ready-to-drink coffee product system 10 is shown generallyin FIG. 1 . Methods of filling a coffee product having suitable shelflife 12, 112 into the systems 10, 110 are shown in FIGS. 2A and 3 . Theready-to-drink coffee product systems 10, 110 may be useful for beverageapplications requiring quality and convenience for a consumer. That is,the ready-to-drink coffee product system 10, 110 is shelf-stable, i.e.,transportable and storable with refrigeration, for at least 90 days.More specifically, the ready-to-drink coffee product systems 10, 110include a ready-to-drink coffee product 12, 112 that is flavorful,packaged for convenience, and storable and transportable for up to 153days with refrigeration before consumption.

The inventive methods of filling are effective to produce a stableliquid coffee that has desired organoleptic qualities of taste, flavor,and acidity that remain relatively consistent throughout the product'sshelf life. As a result, no matter when the coffee is consumedthroughout its shelf life, it will have substantially consistentorganoleptic characteristics from the day it is made and for up to 180days or more after manufacture.

The coffee product 12, 112 is provided in a container 14, 114. Thecontainers 14, 114 used in the present invention are not limited. Forinstance, PET bottle, cans made of aluminum, steel and the like, bottlemade from paper, retort pouch, glass and the like.

FIG. 1 depicts an aluminum can 14 but in other embodiments, a differenttype of container 114 may be employed, such as a bottle. The can may bea widget can. The term widget can includes cans containing a plasticinsert attached to the bottom of the can, such as those commerciallyavailable from Ball Corporation. Alternatively, the widget may be afloating ball or flattened sphere type widget, such as those used inGuinness. The term widget is known in the brewing industry and generallyincludes small, hollow devices designed to release gas into a beverageupon the opening of a can or bottle. The widget is typically chargedwith nitrogen during a filling process and a pressure drop at the timeof opening discharges the nitrogen into a can creating a unique mouthfeel and head of foam. Alternatively, the widget could be filled withanother inert gas instead of nitrogen. It is envisioned that non-cancontainers employed in the method may also contain such widgets.

In some embodiments, the containers 14, 114 are disposable. Thedisposable containers can be designed such that the beverage can bedrunk directly from the container. In some embodiments, the container isheat-sealed with a metal-containing seal (e.g., an aluminum-containinglid) 16. In other embodiments, the container is sealed with a non-metalseal (e.g., a seal made from polypropylene, polycarbonate, polyethylene,polyethylene terephthalate, or the like, and combinations thereof).

In some embodiments, the container can hold a liquid volume of at leastone fluid ounce. In preferred embodiments, the container can hold 6 to25 fluid ounces, more preferably 7.5 to 22 ounces. In the most preferredembodiments, the container can hold 8 to 16 fluid ounces. It is alsocontemplated that the container could be a keg of standard keg sizes.Above the liquid 12, 112 the container has a headspace 18 in which nocoffee is present. The coffee beverage 12, 112 will assume the shape ofthe container 14, 114 when the beverage is dispensed. Some consumers maywish to drink the beverage from their own glass or coffee mug ratherthan from the container in which it is packaged. Thus, the filledbeverage can be transferred to the glass, mug or a cup.

As used herein, the headspace is defined as the non-liquid portioninside the container.

Representative materials from which the can 14 may be constructed arealuminum, steel, or tin-coated/plated steel. Aluminum is less costlythan tin-plated steel but offers the same resistance to corrosion inaddition to greater malleability, resulting in ease of manufacture. Thecan 14 may be constructed in any manner known in the art. The can mayhave a printed paper or plastic label 20 glued to the outside of thecurved surface, indicating its contents. Some labels contain additionalinformation, such as recipes, on the reverse side. Labels 20 are moreoften printed directly onto the metal before or after the metal sheet isformed into the individual cans.

The can 14 may be lined with a plastic coating containing bisphenol A(BPA).

Representative polymer materials from which the container 114 and/or itslid can be constructed include but are not limited to polypropylene(PP), polycarbonate (PC), low density polyethylene (LDPE), high densitypolyethylene (HDPE), polyethylene terephthalate (PET), and the like, andcombinations thereof. In some embodiments, the choice of container canalso be influenced by the oxygen transmission rate of the polymermaterial. Materials that provide better oxygen barrier properties canhelp to prevent the loss or reintroduction of oxygen into the liquidcoffee solution. Although PET provides a better barrier to oxygen thanpolypropylene and, in some embodiments, can be used to make thecontainer, PET has a relatively low softening point that can render itan unsatisfactory in some circumstances.

In some embodiments, at least some portion of the container 114comprises a flexible wall. In some embodiments, the choice of materialfor the container can be extended to nonpolymer materials such as glass.

Methods of filling brewed coffee 100 into a container 114 to produce astable infused coffee product 112 is shown generally in FIGS. 2-3 .

The coffee 100 can be brewed in conventional or non-conventionalmanners. Typically, the coffee is brewed at 0 to 100° C.

The coffee 100 is preferably a cold brew coffee. Cold brew coffee refersto a coffee product that is filtered slowly (steeped) through cold, roomtemperature, or is brewed at a temperature less than 50° C., preferablyless than 35° C., more preferably at or less than 25° C., water brewingprocess. Often times, the steeping will occur for 8 or more hours. Incertain particularly preferred embodiments, the method utilizes a coffeebrewed at 3-15° C.

As used herein, the term “room temperature” means ambient condition.

As used herein the term “ambient” refers to uncontrolled atmosphericconditions in the room or place. For purposes of experiments andmanufacturing conducted by the inventors, ambient conditions aimed toachieve 18° C.±2° C./60% RH±5% RH. However, such conditions were notstrictly maintained and monitored in the ambient environment.

Cold brew coffee is typically a low acid food. Per FDA, a “low-acidcanned food (LACF) is any food (other than alcoholic beverages) with afinished equilibrium pH greater than 4.6 and a water activity greaterthan 0.85, excluding tomatoes and tomato products having a finishedequilibrium pH less than 4.7.” In contrast, an “acidified food (AF) is alow-acid food to which acid(s) or acid food(s) are added and which has afinished equilibrium pH of 4.6 or below and a water activity (aw)greater than 0.85.” FDA requires that manufacturers of LACF registereach establishment and file scheduled processes with the Food and DrugAdministration for each product, product style, container size and typeand processing method (21 CFR 108). The current GMPs pertaining to LACFare in the August 2017 Low-Acid Foods Packaged in Hermetically SealedContainers (LACF) Regulation and the FDA Food Safety Modernization Act:Guidance for Industry, the contents of which is incorporated herein byreference.

Various methods of preparing coffee 100 are known. The present inventionis suitable for filling NCB coffees, nitro coffees, or other infusedcoffee products into containers. In certain embodiments, the inventionfills NCB coffee for which the brewing process does not exceed atemperature above 15° C. Preferably, the coffee 100 is steeped in cold,purified water for about 24 hours, more preferably 17 to 18 hours. Inalternative embodiments, the coffee is steeped at ambient conditions for17 to 24 hours, more preferably about 17 to 18 hours.

As used herein, the term “about” is defined as ±10%, preferably ±5%.

In some embodiments, the coffee is brewed to have about 96% to about 99%water and 1% to 4% total dissolved solids. In preferred embodiments, thecoffee is brewed to have about 98% to about 98.6% water and about 2% to1.4% total dissolved solids. In particularly preferred embodiments, thebrewed coffee contains 1.4 to 1.8% total dissolved solids, mostpreferably, 1.4 to 1.6% total dissolved solids. The coffee canoptionally be brewed concentrated and diluted at a later time.

The species of coffee beans used in the present invention are notlimited in particular. Although Arabica species and Robusta speciesexist as coffee varieties, concretely, Brazil, Colombia, Kilimanjaro,Mocha and the like, which are Arabica species, are preferably used. Inaddition, these may be used alone, or may be used by suitably blending aplurality of species. In addition, Indonesia, Vietnam and the like,which are Robusta species, may also be used by blending or the like withthe Arabica species.

Coffee material may be procured or sourced from any coffee-producingjurisdiction, such as, but not limited to, one or more of Brazil,Vietnam, Colombia, Indonesia, Ethiopia, India, Mexico, Guatemala, Peru,Honduras, Uganda, Ivory Coast, Costa Rica, El Salvador, Nicaragua, PapuaNew Guinea, Ecuador, Thailand, Tanzania, Dominican Republic, Kenya,Venezuela, Cameroon, Philippines, Democratic Republic of the Congo,Burundi, Madagascar, Haiti, Rwanda, Guinea, Cuba, Togo, Bolivia, Zambia,Angola, Central African Republic, Panama, Zimbabwe, United States,Nigeria, Ghana, Jamaica, Sri Lanka, Malawi, Paraguay, Sierra Leone,Australia, Trinidad and Tobago, Nepal, Republic of the Congo, EquatorialGuinea, Gabon, and Benin.

In some preferable embodiments, the coffee beans are sourced from Kenya,Ethiopia, Indonesia, Colombia, Guatemala, Costa Rica and/or Brazil. Insome of those embodiments, the beans are Kenya AA Peabeary, EthiopiaLongberry Harrar, or Sumatra Mandheling. In some embodiments, the coffeebeans are a mixture of beans sourced from Kenya, Ethiopia, Indonesia,Colombia, Guatemala, Costa Rica and/or Brazil. In some embodiments,beans from Antigua Guatemala are utilized.

It is preferred to use beans that result in coffee grounds thatconsistently hold the pH below 5.2.

When producing the coffee drinks of the present invention, it sufficesto carry out grinding of the coffee beans for brew 100 by conventionalmethods, and it suffices to adjust suitably the degree of grindingaccording to the desired taste or the like.

When producing brew 100, it suffices to extract the roasted coffee beansand or grounds thereof according to conventional cold brewing methodswith water, the water used not being limited in particular. For waterused in the extraction and mixing, pure water, hard water, soft waterand ion exchanged water, aqueous solutions containing ascorbic acid andpH-adjusted water or the like, can be given as examples; in addition,degassed water resulting from degassing of these waters for use can beused adequately. As mentioned, preferably, the coffee is steeped incold, purified water.

It is preferable to use a roasting process that results in coffeegrounds that consistently hold the pH below 5.2.

In order to produce stably the coffee drink packed in container in thepresent invention 10, 110, maintaining the liquid temperature duringcontainer filling to below 50° C., more preferably below 30° C., andmost preferably to temperatures below 15° C., is preferred from thepoint of taste, flavor and preventing Listeria and C. bot growth. Incertain preferred embodiments, the entire filling process is conductedat temperatures of 3-15° C. In other preferred embodiments, the fillingprocess is conducted at chilled conditions. However, the invention isnot meant to exclude brews 100 that are filled at temperatures abovethese ranges.

The coffee drink packed in container of the present invention 10, 110may contain one or more flavoring agents, such as extracts, flavoredsyrups and concentrates. Such flavoring agents are well known andconventionally used in the coffee industry. These flavors can be naturalor artificial in origin. Preferred flavors, or mixtures of flavor,include coconut, caramel, almond nut, amaretto, anisette, brandy,cappuccino, mint, cinnamon, cinnamon almond, Grand Mariner®, peppermintstick, pistachio, Sambuca, apple, chamomile, cinnamon spice, creme,crème de menthe, vanilla, French vanilla, Irish creme, Kahlua®, mint,peppermint, lemon, macadamia nut, orange, orange leaf, peach,strawberry, grape, raspberry, cherry, coffee, chocolate, cocoa, mochaand the like, and any mixtures thereof; as well as flavorant/aromaenhancers such as acetaldehyde, herbs, spices, as well as any mixturesthereof.

Flavored beverage products, especially flavored instant coffee products,typically comprise an edible water-soluble acid (organic or inorganic).Suitable acids include citric acid, malic acid, tartaric acid, fumaricacid, succinic acid, phosphoric acid, as well as mixtures of theseacids. The invention does not require addition of acid, however, it isnot mean to exclude beverages to which acid may be added.

The coffee drinks packed in container of the present invention 10, 110may contain carbohydrates. As carbohydrates sweeteners such as, sucrose,glucose, fructose, xylose, fructose-glucose syrup and sugar alcohol, andcyclodextrins or the like may be cited. Among these, sweeteners such assucrose and sugar alcohol are more preferable. In addition, thesecarbohydrates also include those derived from coffee bean extracts orthe like.

The coffee drinks packed in container of the present invention 110 mayalternatively contain artificial sweeteners. Any artificial sweetenerknown to those of ordinary skill in the art may be used. Non-limitingexamples of artificial sweeteners that may be used include saccharin,cyclamate, aspartame, acesulfame potassium, sucralose, mannitol,sorbitol, xylitol, stevia and peptide sweeteners.

From the point of view of the taste, the content in these carbohydratesor sweetener per drink packed in container is 0.01 to 30.00 percent inweight, more preferably 0.01 to 20.00 percent in weight, even morepreferably 0.50 to 15.00 percent in weight, and particularly preferably1.80 to percent in weight. In preferred embodiments, the coffee product10, 110 does not contain carbohydrates.

Optional ingredients in the beverage products of the present inventionare processing aids, including flow aids, anti-caking agents, dispersingaids, and the like. Particularly preferred are flow aids such as silicondioxide and silica aluminates. Starches, aside from the thickeningagents, can also be included to keep the various ingredients fromcaking.

In addition, the coffee drink packed in container of the presentinvention 10, 110 may contain a milk component. As milk components, rawmilk, sterilized milk, powdered whole milk, powdered nonfat milk, freshcream, concentrated milk, nonfat milk, partially nonfat milk, condensedmilk and the like may be utilized. In addition, as emulsifying agent,sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerolfatty acid esters, fatty acid glycerides, lecithins may be used.Alternatively, plant-based milks may be used such as those produced fromnuts, fruits, grains, and legumes. Common but non-limiting examplesinclude soy, almond, hazelnut, coconut, cashew, rice, oat and hemp seedmilks. In preferred embodiments, the coffee product 10, 110 does notcontain a milk component.

The headspace gas composition of canned cold brew coffee is veryimportant. Atmospheric gases such as carbon dioxide (CO2), oxygen, ornitrogen can have varying impact on product stability. Fresh roastedcoffee actively degases, giving off volumes of carbon dioxide (CO2),carbon monoxide (CO), and volatile organic compounds (VOC). Oxygenexposure may also interact with the roasted coffee and contribute toproduct oxidation. An inert gas, such as nitrogen, flushed into theproduct headspace can help reduce the rate of oxidation.

In certain aspects, the present invention introduces oxygen atcontrolled levels into coffee 100 before or during the filling processin order to supply appropriate partial pressures of oxygen, which areenough to inhibit C. bot growth without reducing the shelf life in anunsatisfactory way.

Particularly, as shown in FIGS. 2A and 2B, oxygen is introduced into thecoffee 100 in an amount to keep the percentage of oxygen in the filledproduct at approximately 3-10% or, more particularly, approximately 3-6%with the remainder being substantially inert gas, e.g. nitrogen. The pHof the processed, filled coffee product 10, 110 remains at 4.6 orgreater, preferably 5.0 or greater. In particular embodiments, oxygenamounts to 5% of the headspace to allow for oxygen to dissolve over timeand still maintain a level of approximately 3% in the head space, whichhas been shown effective at inhibiting C. bot growth.

In some embodiments, the method further comprises substantially fillinga headspace above a packaged beverage with an inert atmosphere, which,in some embodiments, comprises a gas selected from the group consistingof nitrogen, argon, helium, neon, sulfur hexafluoride, and combinationsthereof. In some embodiments, the method further comprises sealing thecontainer 14, 114 with a lid, such as lid 16 of FIG. 1 .

Referring now to FIGS. 2A, 2B, and 3 , methods 200, 250, and 300 forproducing stable infused coffee beverage systems 10, 110 are shown. Anexemplary filling method is a canning line that will fill product intocan 14 of FIG. 1 .

As shown in step 202 of FIG. 2A, a centrifugal pump 24 pulls coffee 100from a storage tank 22 and feeds it into a canning line 26 at rate 204.In one example, a rate 204 of 2 gallons per minute is used. A container(cylinder) of oxygen 30 is connected to a valve 28 and pressureregulator 32, which delivers pressurized oxygen at a controlled rate 206into a micro gas infuser 34.

An exemplary infusion rate 206 is 1 psi, but it should be understoodthat this is exemplary only. When referring to infusion rates in psi, itis meant to connote a net positive psi. That is, the coffee movingthrough the canning line at a certain gpm will exert a positive pressure(measured in psi) against the oxygen infuser line. The oxygen pressuremust exceed the pressure of the coffee. For example, coffee moving at arate of 2 gpm may exert a pressure of 10 psi. To achieve a positive netpressure on the coffee of 1 psi, the oxygen pressure would be set to 11psi.

Generally, if the feeding rate 204 in gallons per minute is higher, ahigher pressure 206 may be needed to infuse the same amount of oxygen.In addition, the ratio of 1 psi/2 gpm is merely one example and otherranges of both numbers can be used in order to deliver the desiredmixture in the end product. In this example, a 1 psi and 2 gpm rate giveapproximately 3% oxygen in a headspace 18 of the canned product 10, 110a once canned. In certain embodiments, higher partial pressures ofoxygen are used so that if the oxygen dissolves into the liquid overtime in the can, the headspace 18 at the end of the shelf life remainsapproximately at 3% oxygen or higher. Being at approximately 3% oxygenin the head space 18 of the can 14 is indicated as a critical value forinhibiting C. bot growth in that lower partial pressures could increasethe risk of growth. At the same time, a higher percentage of oxygen canboth degrade the taste profile over time and give the possibility ofaerobic bacteria growth, thus a typical maximum oxygen rage might bebelow 10% or below 7%.

By way of comparison, sea level oxygen is about 20.9% whereas 19000 feethas approximately 10% oxygen and the summit of Mt. Everest (about 29000feet) has close to 7% oxygen. Thus, below 10% (or 7% or preferably 5%)is somewhat unlivable to aerobic organisms or at least not productivefor significant growth.

Referring again to FIG. 2A, the infuser 34 as shown is an in-lineinfusion system, which allows for dispersion of gasses to allow for thegas to dissolve in the liquid. This is done by passing the gas past whatis referred in the industry as a “stone”, which may have an infusionsize of 2 microns. However, other suitable “stone” sizes can be selectedand may depend on the processing speeds and pressures used. In oneaspect, a GW KENT Inline Micro-Oxygenation System is used.

It is also contemplated to infuse the brewed coffee 100 with oxygen inlarge tanks in a manner that avoids in-line infusion in the fillingprocess. One example, shown in FIG. 2B, is infusing a full holding tankwith oxygen and then placing that infused liquid in a feed tank 150 fora canning line. This may allow for faster feed rates 204 in the fillingprocess, which may be limited in certain scenarios by the in-lineinfusion process. This has been fairly successful for the inventors at10-20 psi with the infused coffee recirculating in holding tank 150. Theinfused coffee is then pulled out of the holding tank 150 and into cans114 without an in line infuser.

In certain preferred embodiments of this method, the coffee 100 isinfused to reach an oxygen level in tank 150 prior to canning of 10-40ppm, preferably 20-40 ppm, most preferably 33-35 ppm, in order toachieve a product having 3-10% headspace when canned. In some of theseembodiments, the infusion occurs at to 55-65° F.

In other preferred embodiments, as shown in FIG. 2C, the coffee 101 isfirst chilled, then infused to reach an oxygen level in tank 151 priorto canning of 18-24 ppm, more preferably 20-22 ppm. The chilledconditions, e.g., 33-38° F., are maintained for about 1 day beforecanning. The tank may be placed in a refrigerated enclosure, or the tankmay be jacketed and cooled water continuously circulated to maintainproper conditions. The chilled coffee 101 and infused coffee 151 maycontain a mixer or may be continuously recirculated between the twotanks during the infusion process.

As shown in FIG. 2C, a container (cylinder) of oxygen 30 deliverspressurized oxygen to chilled coffee 101 in a feed tank 151 for acanning line. In step 203 the coffee 101 is stored at chilled conditionsfor up to about 1 day and infused about 30 minutes before canning. Thismay allow for faster feed rates 204 in the filling process. The chilledcoffee is pulled into a holding tank 150 and into cans 114 without an inline infuser.

In certain embodiments, the infusion of oxygen occurs about 30 minutesbefore canning. In some preferred embodiments, the infusion occursminutes or less before canning.

In other embodiments, the coffee 101 may be infused at 55-65° F. andthen quickly further chilled to reach an oxygen level in tank 151 priorto canning of 10-40 ppm, preferably 20-40 ppm, most preferably 18-22ppm, in order to achieve a product having 3-10% headspace when canned.

As used herein, “chilled” or “chilling” means reducing the temperature,typically to refrigerated conditions. Those of skill in the art areaware of various ways in which to effectuate chilling and maintainchilled conditions.

As used herein, the term “refrigerated conditions” means a temperatureof 40° F. or below.

In some embodiments, the infused coffee is held at 33-38° F. for about22-26 hours, more preferably about 24 hours before canning.

It is also contemplated that this method can be used in combination withthe in-line infusion method of FIG. 2A, whereby less oxygen is requiredto be added by any in-line infuser.

As shown in FIGS. 2A-2C, after the infusion is complete, the oxygenatedliquid is fed into the canning line 26 which distributes pre-determinedamounts of infused coffee 208 into open top containers 114 and thendoses inert gas in step 210 via an inert gas dosing system 36. Potentialinert gases nitrogen, argon, helium, neon, sulfur hexafluoride, andcombinations thereof. Preferably, the inert gas comprises nitrogen. Mostpreferably, the inert gas consists of or essentially of nitrogen.

In some embodiments, the dosing process 210 is accomplished by bubblingan inert gas such as nitrogen through the beverage 208 in container 114.In some embodiments, in addition to the bubbling, the headspace is alsofilled with an inert gas. In some embodiments, the bubbling process canproceed for a time ranging from minutes to several hours depending onthe volume of beverage being degassed, the bubbling rate, and thedesired reduction in the concentration of dissolved oxygen. Thedegassing by bubbling can also be assisted with stirring 212 and/or witha vacuum 214 applied to the headspace above the beverage. As will beappreciated by the skilled artisan, any combination of dosingtechniques-both the techniques described above as well as all manner ofadditional techniques—may be used to achieve a beverage solution 12, 112of desired oxygen content without deviating from the present teachings.It is to be understood that the particular technique or techniques usedin accordance with the present teachings is not restricted.

Dosing 210 the headspace of the filled containers 114 with liquidnitrogen pressurizes the container 114 and adds rigidity, which helpsduring packaging and handling. A precise drop of rapidly expandingliquid nitrogen into cold fill lightweight PET packages and aluminumcans allows for consistent pressure from package to package and also hasthe advantage that it eliminates paneling and palletizing problems. Onecommercial example of a system that enables nitrogen dosing is VBSNITRODOSE liquid nitrogen injection system. Various types of NITRODOSEsystems are available for different requirements.

Once the nitrogen (e.g. liquid nitrogen) is introduced into thecontainer in step 210 and, optionally, steps 212, 214, a lid is placedon container 114 and sealed as shown in step 216 of FIGS. 2A and 3 . Theliquid nitrogen will rapidly increase in temperature and become a gas,thus resulting in about 30-60 net psi inside a sealed can (about 2-4atm). The amount of liquid nitrogen introduced as compared to oxygen iscalibrated in order that the head space (i.e. non-liquid part inside thesealed can) is 3-10% oxygen or more particularly 3-6% or even moreparticularly 5% oxygen. However, it is understood that if, for example,a can is made with 5% oxygen and then sits on a retail shelf or intransport for some time (e.g. 30 days), some of the oxygen may dissolve,thus reducing the percentage of oxygen.

In some embodiments, the lidding material 16 contains an aluminum filmto help prevent oxygen penetration into the container after it issealed. In some embodiments, such as in the can of FIG. 1 , the lids 16is applied to the disposable containers 14 filled with coffee beverage12, 112 using standard hot stamping techniques and equipment availablein the packaging industry. In other embodiments, the lidding materialmay also be oxygen permeable including PET or PP.

In some embodiments, the beverage 112 can be dispensed into individualdisposable containers that are ultimately purchased by the consumer.

In some embodiments, as shown in FIG. 2A, the preparation system canalso have a thermocouple or other temperature measuring device (such asinfrared photodiodes or thermistors) 38 to measure the temperature ofthe preparation chamber to maintain the brewed coffee 100 at a constanttemperature.

In some embodiments of the inventive method, as shown in FIG. 3 , thepackaged system 110 a is sent in step 306 to a refrigeration system tocool the temperature of the beverage. Storage at temperatures less than3° C. are generally recognized as being a means of preventing growth andtoxin formation by non-proteolytic C. bot. Product produced according tothe present invention was able to prevent growth and toxin formation bynon-proteolytic C. bot when stored at less than 10° C. or below 40° F.

In addition, the method 300 may include the step 302 of coding orstamping the ready-to-drink coffee product system 110 a withidentification materials, coating the container portion of packagedproduct 110 a with a label or sleeve, and a step 304 packing theready-to-drink coffee product system 110 a into a case, pack, and/orpallet 110 b for transportation or storage. Further, the method 300 mayinclude, 308 storing the ready-to-drink coffee product in uncased 110 aor cased 110 b container for up to one year, and, after storing,performing step 310 of testing the coffee product 112 contained withinthe containers 110 a to produce a test result that indicates that theproduct is free from Salmonella, Escherichia coli O157:H7, Listeriamonocytogenes and spores of non-proteolytic and proteolytic strains ofClostridium botulinum.

Product produced according to the inventive methods may additionally bepasteurized, for example be heating to 145° F. for at least 3 minutes byconventional means. Indeed, a pasteurization step may be necessary ifcarbohydrate or certain optional ingredients are added to the coffee. Anadvantage of the invention, however, is that pasteurization is notrequired to inhibit C. bot growth. That is, product made according tothe inventive methods described herein and shown in the figures showedsimilar results to product that was additionally subjected to apasteurization step before final packaging.

The infused coffee product 12, 112 may be free from a food additiveselected from the group consisting of preservatives, e.g., sodiumbenzoate and potassium sorbate; sweeteners, e.g., cane sugar, saccharin,aspartame, and sucralose; flavorants, e.g., cocoa powder, cream,chicory, and milk; and acidulants, e.g., citric acid, malic acid, lemonjuice, lemon juice concentrate, acetic acid, lactic acid, fumaric acid,tartaric acid, phosphoric acid, and succinic acid, even though theproduct 12, 112 may have a pH of greater than 4.6. The infused coffeeproduct 12, 112 may be free of antioxidant, e.g. erythorbic acid,ascorbic acid and water-soluble salts. That is, the infused coffeeproduct 12, 112 may be characterized as a low-acid coffee material andyet may be free from added antioxidants, preservatives, sweeteners,flavorants, acidulants, and added calories.

In some embodiments, the shelf life of the infused coffee 112 withinpackage 110 at in accordance with the method of FIG. 3 is 113 days ofrefrigerated storage or 122 days of refrigerated storage. In certainembodiments, the shelf life of a coffee product according to theinvention is 153 days of refrigerated storage. In the most preferredembodiments, the shelf life of the coffee product is 180 days or atleast 180 days.

A product's “shelf life” generally means the length of time you canexpect a product to look and act as expected and to stay safe for use.For purposes herein, during the shelf life a product, it will not showsigns of spoilage and will be free of C. Bot.

It is envisioned that the methods described herein can be performed in amodern food packaging facility in which the necessary equipment to brewa coffee-based beverage, infuse and dose the beverage, dispense thebeverage into disposable containers, seal the containers under an inertatmosphere, and optionally refrigerate the product are available suchthat the entire process can be performed rapidly and efficiently. Insome embodiments, the completed coffee product 10, 110 a, or 110 b isshipped to retail stores, purchased by a consumer as a room temperatureor refrigerated beverage in a disposable container, and stored at homeor work maintained at ambient or cooler conditions.

In certain embodiments, the shelf life of a coffee product according theinvention will have a shelf life of 30 days, 60 days, 90 days,preferably 120 days, 180 days, 270 days or 365 days, depending onstorage conditions. In certain preferred embodiments, the productexhibits shelf life of 30 days, 60 days, 90 days, 120 days, 180 days,270 days and 365 days upon storage at refrigerated conditions.

In other embodiments, the shelf life of a coffee product according theinvention will have a shelf life of 1 month, 2 months, 3 months, 4months, 5 months, 6 months, 7 months, 8 months, 9 months, 10 months, 11months, or 12 months. In certain preferred embodiments, the productexhibits shelf life of 3 months, 4 months, 5 months, 6 months, 7 months,8 months, 9 months, 10 months, 11 months, or 12 months upon storage atrefrigerated conditions.

In particularly preferred embodiments, the shelf life of a coffeeproduct according to the invention is 180 days or at least 180 days.

Research has indicated that the expiration date should be determinedbased upon the expected amount of time it will take for the oxygen toreduce to about 3%, as this is the point where C. bot growth becomes ahigher risk. Therefore, the filling line may also be adjusted to printan expiration date based on the expected time when 3% oxygen will bereached.

In some embodiments, initial testing showed at least 90 days, or atleast 180 days of shelf life protected from C. bot growth when theproduct was refrigerated. That is, coffee produced according to theinvention is shelf stable for greater than 90 days, or 180 days.

In certain embodiments, the shelf life of a coffee product according tothe invention stored at <10° C. is 113 days.

In certain embodiments, the shelf life of a coffee product according tothe invention stored at <10° C. is 122 days.

In some embodiments, the shelf life of a coffee product according to theinvention stored at <10° C. is 126 days.

In certain embodiments, the shelf life of a coffee product according tothe invention stored at <10° C. is 153 days.

In certain embodiments, the shelf life of a coffee product according tothe invention stored at <10° C. is 180 days.

In some embodiments, coffee product according to the invention is shelfstable for 180 days.

FIG. 4 shows one exemplary solution for solving the pressure of oxygenusing Henry's law and associated constants and formulas. Since theremaining head space within a can (i.e. above the liquid) is nitrogendue to the dosing process, the partial pressure of oxygen can bedetermined assuming different atmospheres of pressure. Meaning, if morenitrogen is added during the filling process, a higher partial pressureof nitrogen will result as will a higher overall pressure.

FIG. 5 shows nitrogen dosing calculations. The nitrogen dosing isperformed once the oxygenated coffee product has been placed in the canand prior to sealing/fitting the lid. A pre-set amount of nitrogen isadded (liquid nitrogen for example) to the can and the lid is quicklyput on and sealed. Thus, FIG. 5 shows calculations for the Mols ofnitrogen to achieve 5% Oxygen and 95% nitrogen amounts in differentpressure scenarios.

As a general guideline, cold brew nitro coffee cans once finishedgenerally have a net positive pressure of about 30-45 psi, which isabout 2-3 atmospheres (at canning temperature). Generally, canningtemperatures are in the 3-8° C. range.

FIG. 6 shows different exemplary calculations for determining thepressure of nitrogen in the infuser 34 of FIG. 2 necessary to achievethe desired headspace 18 of the can of FIG. 1 . FIG. 6 shows 3% and 5%oxygen.

Referring back to FIGS. 1-3 , the infused ready-to-drink coffee 12, 112within product systems 10, 110 a, 110 b may be characterized as freefrom Salmonella, Escherichia coli O157:H7, Listeria monocytogenes andspores of non-proteolytic and proteolytic strains of Clostridiumbotulinum for at least 90 days. Further, the infused ready-to-drinkcoffee 12, 112 within product systems 10, 110 a, 110 b may be free froma food additive selected from the group consisting of antioxidants,preservatives, e.g., sodium benzoate and potassium sorbate; sweeteners,e.g., cane sugar, saccharin, aspartame, and sucralose; flavorants, e.g.,cocoa powder, cream, chicory, and milk; and acidulants, e.g., citricacid, malic acid, lemon juice, lemon juice concentrate, acetic acid,lactic acid, fumaric acid, tartaric acid, phosphoric acid, and succinicacid, even though the infused coffee product 12, 112 has a pH of greaterthan 4.6, and typically greater than 5.0. That is, the packaged, infusedcoffee product 12, 112 may be characterized as a low-acid coffeematerial and yet may be free from added antioxidants, preservatives,sweeteners, flavorants, acidulants, and added calories.

The infused coffee product systems 10, 110 a, 110 b produced by themethods herein are economical to produce, transport, and store since themethods 200, 250, 300 do not require heating or aseptic processingduring production, and do not require additional ingredients other thancoffee and water.

The following examples illustrate the disclosed technology and are notto be viewed in any way as limiting to the scope of the disclosure.

EXAMPLES Example 1. Preparation of Cold Brew Nitro Coffee Product

Product Kings Brew Nitrogen Infused Cold Brew Coffee Process O₂/Ninfused Cold Brewed Coffee Max Eq. pH 5.2 Min Hold Time 3 minutes MinFill Temp 145° F.

Ingredients:

Ingredient Measure Unit Weight % Water 98 Ounces 98.00 Coffee Grounds2.00 Ounces 2.00 Total 100.00

Note: use coffee grounds that consistently hold the pH below 5.2

Procedure:

-   -   1. Combine ingredients, cover and steep for up to 24 hours at        less than 41° F.;    -   2. Infuse the cold brew with pure oxygen at 1% psi in the line        filling the containers;    -   3. Place oxygen infused cold brew into clean containers, add        liquid nitrogen, and seal immediately;    -   4. Test containers periodically during the canning process for        dissolved oxygen content and pH to assure consistency in        production.

Example 2: Initial Analysis of Example 1

The product was tested for redox potential and determined to be +212.4mV. Further microbial analysis of the product also determined that theproduct showed no outgrowth of mesophilic spore formers. Additionally,testing for aerobic plate count (APC), lactic acid bacteria (LAB) andyeast and mold (Y&M) found very limited microbial activity with 20 cfu/gAPC, 10 cfu/g LAB and 10 cfu/g mold found.

Exemplary Results, Batch No. 171103-018

Test Description Method Reference Units Result Aerobic Plate Count- NFValidation Cert CFU per gram 20 3M #3M or ml 01/1-09/89 Lactic AcidBacteria ISO 15214 CFU per gram 10 or ml Mesophilic Aerobic APHACompendium per 10 grams <10 sporeformers pH 5.11 Presumptive SulphiteISO-15213:2003en CFU per gram <10 Reducing Clostridia or ml Coliforms-3MAOAC 991.14 CFU per gram <10 or ml Rapid Yeast & Mold- AOAC RO Cert CF<10 10 3M #121301

Exemplary Results, Batch No. 117030-013

Test Description Method Reference Units Result Dissolved Oxygen HACHMeter % 27.2 Saturation Dissolved Oxygen ppm 2.34 Saturation RedoxPotential 212.4 pH 5.03

Example 3: Preparation of Cold Brew Nitro Coffee Product

Product Kings Brew Nitrogen Infused Cold Brew Coffee Process O₂/Ninfused Cold Brewed Coffee Max Eq. pH 5.2 Min Hold Time 3 minutes MinFill Temp 145° F.

Ingredients:

Ingredient Measure Unit Weight % Water 98 Ounces 98.00 Coffee Grounds2.00 Ounces 2.00 Total 100.00

Note: use coffee grounds that consistently hold the pH below 5.2

Procedure:

-   -   1. Combine ingredients, cover and steep for 17 to 24 hours at        ambient conditions;    -   2. Optionally, chill coffee at 33-38° F.;    -   3. Infuse the cold brew with pure oxygen to 20-35 ppm;    -   4. Place oxygen infused cold brew into clean containers, add        liquid nitrogen, and seal immediately;    -   5. Refrigerate, and keep refrigerated at 33-38° F.;    -   6. Test containers periodically during the canning process for        dissolved oxygen content and pH to assure consistency in        production.

Example 4: Pasteurization of Samples

Product made according to Examples 1 and 3 was heated in the containersto greater than or equal to 145° F. and held for at least 3 minutes.Samples were stored at refrigerated conditions (<10° C.) and testing wasperformed at various time points.

No outgrowth of mesophilic spore formers or sulphite reducing Clostridiawas found in samples tested prior to and after the 145° F. for 3-minuteheating that was conducted as part of the process. Additionally, testingfor aerobic plate count (APC), lactic acid bacteria (LAB) and yeast andmold (Y&M) found elimination and no growth was observed for all testsconducted. See KIN 171103-018.

Initial Analysis of Example 1, Batch No. 171103-018 after Pasteurization

Test Description Method Reference Units Result Aerobic Plate Count- NFValidation Cert CFU per gram 10 3M #3M or ml 01/1-09/89 Lactic AcidBacteria ISO 15214 CFU per gram 10 or ml Mesophilic Aerobic APHACompendium per 10 grams <10 sporeformers pH 5.04 Presumptive SulphiteISO-15213:2003en CFU per gram <10 Reducing Clostridia or ml Coliforms-3MAOAC 991.14 CFU per gram <10 or ml Rapid Yeast & Mold- AOAC RO Cert CF<10 <10 3M #121301

Example 5: Shelf Life Study

Product produced by the procedure of Examples 1, 3 and 4 was subjectedto a shelf life study by a certified Process Authority. Products weretested by a laboratory accredited in accordance with the recognizedInternational Standard ISO/IEC 17025:2005. This accreditationdemonstrates technical competence for a defined scope and the operationof a laboratory quality management system (refer to the jointISO-ILAC-IAF Communique' dated January 2009). The following tests wererun.

Test Description Method Reference Units Aerobic Plate Count-3M NFValidation Cert #3M CFU per gram or ml 01/1-09/89 Bacillus spp APHACompendium CFU per gram or ml Dissolved Oxygen HACH Meter % SaturationDissolved Oxygen HACH Meter ppm Saturation Redox Potential HACH MeterHeterofermentative APP ENV MICR 53:1382 CFU per gram or ml LacticsOrganoleptic Evaluation Taste Panel pH Pres Sulphite ReducingISO-15213:2003en CFU per gram Clostridia-No Heat Shock Rapid Yeast &Mold-3M AOAC RO Cert #121301 CFU per gram or ml

Results indicate that the ready-to-drink coffee product of Examples 1and 3 does not support C. botulinum growth or toxin productionthroughout 180 days at refrigerated storage, is food safe and ofexcellent microbial and sensory quality.

In addition, the ready-to-drink coffee product of Examples 1, 3 and 4remains microbiologically stable throughout 180 days of refrigeratedstorage. The product exhibited very low to no growth of potentialspoilage organisms and no potential pathogenic organisms or toxins weredetected throughout the test study. The product also met key criteriarequired to prevent outgrowth of Clostridium botulinum through 180 days.

Applicant is able to maintain flavor profile for up to 12 months wherebythe liquid coffee has desired organoleptic qualities of taste, flavor,and acidity that remain relatively consistent.

Current reference data and research does not point to any directscientific correlations that are resulting in the added shelf life forKings Row Cold Brew coffee currently. It is also counter intuitive forthe addition of oxygen to create longer shelf life when oxygen is wellknown to detract from the longevity through oxidation and enzymaticactivity stimulation but none the less Kings Row product is doubling theshelf life that product retains high quality that other manufacturershave achieved, and the only differences of note are the oxygen additionand the coffee bean selection used.

Notably, comparative batches of kegs in which nitrogen but not oxygenwas added to a particular coffee brew go sour after 90 days. Applicant'scommercial competitors are not able to get past 90 days shelf life, andcoffee brews that have 180 days shelf life must be pasteurized attypical conditions (e.g., 160° F. for 5 minutes), which negativelyaffects the flavor profile and organoleptic qualities of cold brews.

It should be noted that, while various functions and methods have beendescribed and presented in a sequence of steps, the sequence has beenprovided merely as an illustration of one advantageous. embodiment, andthat it is not necessary to perform these functions in the specificorder illustrated. It is further contemplated that any of these stepsmay be moved and/or combined relative to any of the other steps. Inaddition, it is still further contemplated that it may be advantageous,depending upon the application, to utilize all or any portion of thefunctions described herein.

Although the invention has been described with reference to a particulararrangement of parts, features and the like, these are not intended toexhaust all possible arrangements or features, and indeed many othermodifications and variations will be ascertainable to those of skill inthe art.

What is claimed is:
 1. A method of manufacturing shelf stable low acid packaged beverage comprising: dissolving oxygen into a liquid beverage product, wherein the liquid beverage product is coffee brewed at a temperature of 50 deg C. or less; and packaging said liquid beverage product with oxygen dissolved therein into a sealed container along with one or more of the group consisting of: milk, flavor additives, carbohydrate sweetener and artificial sweetener, to create a packaged beverage product wherein the packaged beverage product has a pH of 4.6 or greater and comprises oxygen in a headspace of the packaged beverage product.
 2. The method of claim 1 wherein the carbohydrate sweetener is selected from the group consisting of sucrose, glucose, fructose, xylose, fructose-glucose syrup sugar alcohol, and cyclodextrins.
 3. The method of claim 1 wherein the artificial sweetener is selected from the group consisting of saccharin, cyclamate, aspartame, acesulfame potassium, sucralose, mannitol, sorbitol, xylitol, stevia and peptide sweeteners.
 4. The method of claim 1 wherein the milk is selected from the group consisting of: raw milk, sterilized milk, powdered whole milk, powdered nonfat milk, fresh cream, concentrated milk, nonfat milk, partially nonfat milk, condensed milk and plant-based milk.
 5. The method of claim 1 wherein the dissolving step includes infusing the oxygen inline into the liquid coffee product while said liquid beverage product flows through a packaging line.
 6. The method of claim 5 wherein the infusing includes delivering pressurized oxygen to the coffee moving through a canning line and using a pressure regulator to control a quantity of oxygen dissolved into the coffee.
 7. The method of claim 1, further comprising the step of chilling the coffee prior to the step of dissolving oxygen.
 8. The method of claim 7, wherein the chilling step includes holding at 33-38° F. for about 24 hours.
 9. The method of claim 1, wherein the step of dissolving oxygen occurs until the oxygen level reaches 18-36 ppm.
 10. The method of claim 1, wherein said packaged beverage product contains a liquid portion with dissolved oxygen therein.
 11. The method of claim 1, wherein said packaged beverage product is packaged in a metal can.
 12. The method of claim 1, further comprising the step of heating the packaged beverage product to about 145° F. for at least 3 minutes.
 13. The method of claim 1, wherein the liquid beverage product has a pH of 4.6 to 5.2.
 14. The method of claim 1 wherein the packaged beverage product has a partial pressure percentage of oxygen of at least approximately 3%.
 15. The method of claim 1 wherein the liquid beverage product is brewed at a temperature of 3-15 deg C.
 16. The method of claim 1 wherein the headspace of the packaged beverage product substantially only includes oxygen and a non-oxygen gas.
 17. The method of claim 16 wherein the non-oxygen gas is nitrogen.
 18. The method of claim 1 wherein a total pressure of a gaseous portion of the packaged beverage product in atmospheres times a partial pressure percentage of oxygen defines a pressure ratio which is 0.03-0.16.
 19. A packaged beverage product comprising: a sealed container with a liquid portion comprising coffee brewed at a temperature of 50 deg C. or less with oxygen dissolved therein and the liquid portion further includes one or more of the group consisting of: milk, carbohydrate sweetener and artificial sweetener, wherein the packaged beverage product has a pH of 4.6 or greater and the packaged beverage product is free of Clostridium botulinum (C. bot) in the sealed container.
 20. The product of claim 19, wherein the liquid portion contains 18-20 ppm oxygen at equilibrium. 